| 2 | oz | Bianco Vermouth, Dolin |
| 1 | oz | Ginger liqueur, Domaine de Canton |
| 1⁄2 | oz | Bonal Gentiane Quina |
| 1 | twst | Lemon peel (as garnish) |
Instructions
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
From other users
- Made with carpano bianco and massenez ginger (which has more ginger kick than canton). Good, but better on ice with a little ginger ale to dry it out a bit.
- Would make again with dry vermouth or cocchi
- 5/12/18 12/30/18, from 4 to 5
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2 Comments
Curated this a bit - I had it
Submitted by Zachary Pearson on
Curated this a bit - I had it today at Clyde: Changed Dolin Dry to Dolin Blanc. Removed the optional Suze sub for Bonal - they're not substitutable. Updated creator information and year.
It's a nice drink - definitely on the sweeter side, but there's a clever vanilla accord that builds in the midpalate.
Thanks,
Zachary
Too sweet for my taste. Not
Submitted by svenryelsdorn on
Too sweet for my taste. Not sure Dolin Blanc is the best substitute here - the Bonal gets lost in sweet ginger flavors. I added some Dandelion & Burdock bitters in order to add a bit more depth and punch. I would try again with Dry Vermouth or perhaps combination wtih Cocchi.